Preheat the broiler and transfer shredded pork to a baking sheet lined with aluminum foil. Spread out in a medium-thin layer, leaving any juices in the Crock-Pot.
Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten. Stir in fresh cilantro, then enjoy!
In a large skillet, add olive oil and set to medium heat. When the oil is hot, add the onions and sauté for 4-5 minutes or until they become soft and translucent.
Add the garlic and jalapeño and cook for a minute until the garlic becomes fragrant. Stir continuously. Add the cauliflower to the skillet and stir to mix everything together well.
Stir in the broth, salt, zest, and half of the cilantro. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy.
Add romaine lettuce to a large bowl. Then add the Pork Carnitas, Cilantro Lime Rice, sautéed peppers, and red (or pickled) onions. Top with cheese, avocado, salsa, or dressing, as desired!